Description

Low in calories but high in nutrition, this delicious egg dish makes a great breakfast or quick weeknight dinner. Eggs are cooked to resemble a thin tortilla or crepe and then filled with sauteed vegetables for a healthy meal option.

Ingredients

US|METRIC

SERVINGS:

5fresh mushrooms

100grams spinach

salt (to taste)

garlic powder (to taste)

vinegar (to taste)

olive oil (to taste)

2tablespoons grated carrot

2eggs

Directions

In a nonstick skillet with a drop of oil, saute mushrooms and spinach with salt and garlic powder. Sprinkle with a little vinegar. When the mushrooms are brown, remove from heat, and set aside.

Beat two eggs, and season with a little salt, and garlic powder.

Mix the grated carrots with the spinach and mushrooms.

Heat up the same skillet with another drop of oil. When hot, add the two eggs and cook until they resemble a tortilla. Turn the eggs over (as is done with crepes). On top, gently add the spinach, mushrooms, and grated carrot, so as not to break the egg.

Reviews(1)

This is delicious! I love recipes that use ingredients that I usually already have on hand. You can substitute whatever vegetables you have. I also added some shredded cheese. This is perfect as a breakfast for two, or a fast weeknight dinner.